Crown-Breaker Artisan Ale (BA/DFH EBF beer) question

I suppose this question can only really be answered by one of the Alstroms, but is there any additional info on the Brettanomyces custersianus from North NJ that was used? (as in where specifically in North NJ?)

ECY Brettanomyces Custersianus (ECY19)
ECY19 Brettanomyces custersianus: A newcomer to brewing with wild yeast, this species of Brett displays a strong ester profile of mango, pine-apple, and peach esters with limited to no barnyard funk. Acidity is likely to increase over time. Suggested fermentation 60-74F. Other characteristics TBD